Combine the flour and season salt in a large mixing bowl, then coat the meat in the mixture.
Heat the oil in a skillet, then add the meat, garlic, and bell peppers (cut into strips) and cook until the meat begins to brown.
Remove the meat and peppers from the skillet and place them in a slow cooker lined with paper towels, leaving the grease behind.
Add the stewed tomatoes with juice and 1 can of beef broth to the oil in the skillet where we cooked the meat.
Gradually add the flour, stirring constantly, until you have a gravy, then pour it over the meat in the slow cooker.
Cook on low for 8 hours, covered.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.